Oatmeal Chocolate Chip Cookies

Chocolate chip cookies are one of my absolute favorite cookies on the planet. I use my go-to recipe about once a month (sometimes more often) and it always produces a classic, soft and chewy winner.

Today on this rainy, dreary Saturday afternoon, I decided to make another batch. Except that – GASP! – I did two things differently.

The first thing was to add oatmeal to the cookie dough. I like a warm oatmeal raisin cookie now and again, but not enough that I make them a lot at home. Oatmeal and chocolate chips, however? Mind blowing. I used quick cook oats because that’s what I happened to have in the pantry, but if you have traditional oats, that would work fine. Just don’t use instant oatmeal.

The second thing I did differently was that I used a 50/50 flour blend (50% whole wheat; 50% all-purpose) instead of just all-purpose. The blend happened to be what I had in the pantry, and I was out of the white stuff.

Know what? The addition of whole wheat worked great, and I liked the added “tooth” it gave the cookies without being too rubbery. I think the extra level of flavor from the whole wheat went nicely with the oats too. If you don’t have whole wheat flour, using only all-purpose would totally be fine.

Mmmm…. Time to grab a glass of cold milk and a couple cookies!

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Oatmeal Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

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Ingredients

• 1 stick salted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large egg, room temperature
• 1 tablespoon pure vanilla extract
• 1-1/8 cups whole wheat/all-purpose flour blend
• 1/2 cup quick cook oats
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 6-ounces semi-sweet chocolate chips

Instructions

Preheat the oven to 375°F.

Using a mixer, cream the butter, granulated sugar and brown sugar together in a large bowl until the mixture becomes light and fluffy. Add the egg and vanilla, and continue mixing until they're combined.

In a separate bowl combine the flour, oats, baking soda and salt together. Add the dry mixture to the creamed mixture about 1/4 cup at a time (just eyeball it), making sure to incorporate fully before adding more. Fold in the chocolate chips.

Spoon the cookie dough in teaspoonfuls onto ungreased baking sheets, leaving about 1-1/2" between cookies. Bake for 10 minutes, or until the edges are golden and tops are no longer shiny.

Remove the baking sheets from the oven and let the cookies cool for 1 minute before transferring them to racks to cool completely. Makes 24-36 cookies depending on how big your teasponfuls are.

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